Father’s Day Shopping
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My lovely bride decided that for this Father’s Day, I should choose a new grill.
I’ve got a Weber Kettle and have stuck with that thinking that I wanted to master smoking ribs and grilling with the most basic tools before upgrading. I wanted to be the master of my craft, not dependent on my tools. Well, my ribs are pretty damn good and my chicken even better. The only things I haven’t mastered are a brisket and a pork shoulder just because I haven’t had the time to really try. Spending 12 hours managing the heat on a Weber is a tall task. Plus, I’ve missed having a second grill running hotter for veggies or searing. So, it’s time to upgrade...
Here are my choices:
Traeger Wood Pellet - Real Wood, Real Smoke, but you set the temperature and let it go...
Stick Burner - Love to have a Jambopit, but too much money...Easier than a Weber, but still a fair amount of work...
Kamodo Ceramic Grill - Think Big Green Egg, but saving a few hundred bucks...
That super grill that Mik has and get a few attachments for the Weber to turn it into a smoker - computer controlled fan...
They’re all good choices. Any suggestions?
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Here’s the thing... While I want it to be easier, I don’t want it to be too easy. That’s why I’m kind of leaning away from the Traeger, though it is enticing... But I still feel that it’s more than just the temperature cooked at. The work you put into it comes through. Maybe not to anybody else but it does to you. The set and forget might turn out perfect every time, but it will still be missing something..,
Any stick burners you recommend, Jolly? I’ve got 12lbs of Beefalo Brisket coming...
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What i learned when i owned a bbq joint was that the key things are even heat with no fluctuations, a convection fan to keep the smoke and heat moving inside the chamber, and never ever open the door until it's done.
I'm shopping for one also. I want a rotisserie, a wood box, not pellets, convection, and gas for constant and even temperature.
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@LuFins-Dad said in Father’s Day Shopping:
Here’s the thing... While I want it to be easier, I don’t want it to be too easy. That’s why I’m kind of leaning away from the Traeger, though it is enticing... But I still feel that it’s more than just the temperature cooked at. The work you put into it comes through. Maybe not to anybody else but it does to you. The set and forget might turn out perfect every time, but it will still be missing something..,
Any stick burners you recommend, Jolly? I’ve got 12lbs of Beefalo Brisket coming...
No, if I had my druthers, I'd like an offset firebox with reverse flow smoke and a briquet tray just in case I wanted to grill. Wood is not a problem for me... I've got a big pecan about thirty inches I need to drop this fall.
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Consider an Old Country Smokehouse, $600 at Academy, plus shipping. Might be able to get them somewhere locally. It's a vertical that takes up minimal real estate but has lots of cooking area that can burn charcoal or wood. I would have to believe keeping a good supply of wood might be difficult spacewise, although getting wood should be easy. A UDS (ugly drum smoker) might be an option too. Oklahoma Joe makes a pretty nice one with wheels.
But a Weber kettle is a great, great grill. There isn't much you can't do on it. I'd recommend getting a Slow N Sear and/or a Vortex for it. The Vortex makes the most awesome wings.
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@Mik said in Father’s Day Shopping:
Consider an Old Country Smokehouse, $600 at Academy, plus shipping. Might be able to get them somewhere locally. It's a vertical that takes up minimal real estate but has lots of cooking area that can burn charcoal or wood. I would have to believe keeping a good supply of wood might be difficult spacewise, although getting wood should be easy. A UDS (ugly drum smoker) might be an option too. Oklahoma Joe makes a pretty nice one with wheels.
But a Weber kettle is a great, great grill. There isn't much you can't do on it. I'd recommend getting a Slow N Sear and/or a Vortex for it. The Vortex makes the most awesome wings.
Kent Rollins is a big fan of this UDS:
https://pitbarrelcooker.com/products/18-5-classic-pit-barrel-cooker
He uses lump charcoal for fuel.
